Hi all

Discussion in 'Roll Call' started by larrym, Jul 22, 2011.

  1. larrym

    larrym Meat Mopper

    Looks like a great site, just had to join up and learn more about smoking.  My name is Larry and live in Indiana.  Last year I bought a 3 shelf Masterbuilt smoker and have had some very nice results.  I normally work on computers so any chance I can get to sit outside is a bonus.  Wife and I have already tried the smoker with pork, ham and chicken.  Somehow I even got one of the pork butts done so well, she said it was the best she ever had.  We are both in our 50's and if I can do that often enough,, life is good :)  I normally try to cook it around 185 to 200 for about 12 hours, refilling the the wood chip dish a couple times.  I think I may be not getting it hot enough as the chips dont seem to burn up just looked charred but I dont want it to dry out,, it has to be tender enough to shred or I get that "Honey,, what did you do ?" look :)  Am going to try another 9lbs ham this weekend, using one of the rub recepies from the site if I can find a good one with spices she likes :)  Looking forward to chatting with you all virtually,, Happy Smoking.

    Larry n Donna
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome L & D !!!

    You might want to do some surfing on the electric smoker forum section.

    We usually run about 225˚ or more to get the butts, briskets & chuckies safely through the danger zone.

    The search engine here works pretty good---Try "Danger Zone", and you'll learn that one quick---it's pretty easy to understand.

    If you post what you're going to do, and how you're planing on doing it, a couple days ahead of time, people can make suggestions & point out possible problems, before you get into a fix.


  3. larrym

    larrym Meat Mopper

    Hi Bear and thanks for info about danger zone.  I normally preheat the smoker to about 250, then put in the ham, even at room temp though of course the temp in smoker drops way down.  I spend my first hour or so,, cranking up the thermostat too keep it heating until it is where I want, then as it warms up, I adjust back down to my preferred smoking temp.  Hopefully this will keep me out of that low temp zone.  For a rub,, think we are going to use a standard brown sugar rub for pulled pork but double the brown sugar,, should give us a nice crust.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds good!!

    The thing I and a lot of others do to stay safe with larger cuts, like Briskets, Chuckies, Butts, etc, is if you don't inject it, don't put a temp probe in it or puncture it in any way. That way you only have to worry about the outer 1/2" to get to 135˚.

    So if you don't inject it, and you don't probe it for the first 3 hours at 225˚, you don't have to worry about getting it to 135˚ in 4 hours.

    I love that one!

  5. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   L & D, glad to have you with us!
  7. Wellcome aboard[​IMG]
  8. Welcome!!
  9. africanmeat

    africanmeat Master of the Pit OTBS Member


Share This Page